In my Cuban family, we all have a passion for seafood. I mean hello, saucy camarones enchilados is always on the menu. Today, we’re adding one of my favorite easy shrimp recipes to the list — arroz con camarones!

Arroz con camarones [pronounced a·rros kon ka·ma·ro·nes] translates to “rice with shrimp”. Another name for this dish is arroz amarillo con camarones which translates to “yellow rice with shrimp”. We love fluffy arroz amarillo too, btw, don’t you!?

No matter what you call it, this popular Latin dish is made with tasty shrimp and delicious yellow rice that’s cooked in homemade shrimp stock. Not to be confused with shrimp fried rice.

Let me show you how to make it – Cuban-style!

Spanish yellow rice with shrimp in a Dutch oven

Dutch Oven

I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.

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Homemade Shrimp Stock

For this recipe, we’re making our own stock. I’m sure your family would be impressed (mine was!). Sure, you can use storebought fish broth but this is so easy to make, you can’t go wrong. You can also make it in advance, by the way, and store it in the fridge until ready to use.

Buy unpeeled large shrimp because you need the shells to make the shrimp stock. When you peel the shrimp, you should have about 4 cups of shells from 2 lbs of large shrimp.

In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. This is your shrimp stock!

easy homemade shrimp stock with shrimp shells

Making Arroz Con Camarones

Once the shrimp stock is done, the rice cooks in just 25 minutes. This is one of those go-to recipes you can definitely have on rotation. Careful not to overcook the shrimp!

ingredients for arroz con camarones with Dutch oven and sofrito
In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
Dutch oven with aromatics, pimentos and shrimp stock with rice
Add all the remaining ingredients. Bring to a boil then reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
cooked arroz con camarones in a Dutch oven shot from overhead
Cook the shrimp for 2-3 minutes at medium heat in a large skillet then gently fold it into the rice with the peas until all is well combined.

Storage Tips

  • Refrigerate leftovers as soon as possible to avoid the shrimp spoiling. This cooked shrimp with yellow rice will stay fresh for about 2 days in the fridge in an airtight container.
  • You can also transfer it to a freezer-safe container and place it in the freezer for up to 2 months. Just thaw before heating it in a skillet.
yellow rice with shrimp on a white plate on a white table

Serving Tips

My favorite ways to enjoy arroz con camarones is with sweet plantains (platanos maduros) or a simple avocado onion salad that is so delicious, you’ll want to make it daily!

Can’t wait for you to make it!

4.87 from 23 reviews

Arroz con Camarones (Yellow Rice with Shrimp)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
The perfect Sunday dinner! This mouthwatering arroz con camarones dish is made with Spanish yellow rice, a rich Cuban sofrito, aromatic spices, and succulent shrimp simmered in a simple homemade shrimp stock (which you can make in advance!). The rice cooks in just 25 minutes once the homemade shrimp stock is made.
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Ingredients
 

  • 2 lbs large shrimp, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 4 ounces pimentos, drained and sliced
  • 8 ounces tomato sauce
  • 2 cups uncooked long-grain rice, washed and rinsed
  • 3 cups shrimp stock, (instructions below)
  • 1/2 cup chicken stock
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon Bijol, annatto, or turmeric powder to color the rice
  • 1 bay leaf
  • Salt + pepper to taste
  • 1/2 cup frozen peas

Instructions
 

Homemade Shrimp Stock

  • Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp.
  • In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
  • You can make the stock up to 2 days in advance and store it in the fridge until ready to use. Let it cool completely before transferring it to an airtight container. You can also freeze for up to 3 months in a resealable freezer bag.

Arroz Con Camarones

  • In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 2-3 minutes.
  • Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
  • Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
  • In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
  • Remove the lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!
Serving: 1serving, Calories: 323kcal, Carbohydrates: 57g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 212mg, Potassium: 320mg, Fiber: 3g, Sugar: 4g, Vitamin A: 806IU, Vitamin C: 35mg, Calcium: 35mg, Iron: 2mg
Course: Dinner, Main Course
Cuisine: Cuban, Latin
Keyword: arroz amarillo con camarones, Arroz Amarillo y Camarones, arroz con camarones, shrimp and yellow rice, spanish yellow rice and shrimp
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